| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Red snapper — * see note |
| 1 |
ts |
Salt |
| 2 |
|
Celery stalks — diced |
| 1 |
|
Yellow onion — diced |
| 1/2 |
c |
Bell peppers — chopped |
| 3 |
tb |
Margarine |
| 4 |
c |
Soft bread crumbs |
| 1/2 |
c |
Sour cream |
| 1 |
|
Lemon — peel, chop |
| 2 |
tb |
Lemon rind — grated |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Paprika |
INSTRUCTIONS
* A 3-4 pound red snapper with head and tail attached makes an impressive
presentation.
Peel the lemon, using the peel for zest, and chop the lemon into small
pieces, discarding seeds. 1. Wash fish under cold running water, taking
care to wash inside thoroughly. Dry completely. Sprinkle inside with 1/2
teaspoon salt and set aside while preparing stuffing. 2. Melt margarine in
skillet; add onions, celery and green peppers. Saute until onions are limp
and translucent. Add remaining 1/2 teaspoon salt and the remaining
ingredients. Blend well. 3. Stuff the fish cavity loosely; fasten with
metal skewers and use string to tie securely. Grease a baking dish or pan
large enough so fish won't be crowded. Place fish in pan and bake in
preheated 350-degree oven for 35-40 minutes. Baste with vegetable oil every
7-8 minutes until fish flakes easily. 4. Remove the skewers and allow to
set for about 5 minutes. Serve immediately.
Recipe By : Jo Anne Merrill
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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